Five-bean chilli

Name: Five-bean chilli
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 tbsp rapeseed oil; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 3 red peppers, finely chopped; 2 cloves garlic, crushed; 1-2 tsp dried chilli flakes; 2 tsp ground cumin; 500ml passata; 200ml vegetable stock; 400g tin of each black beans, kidney beans, pinto beans, cannellini beans and haricot beans, drained and rinsed; 2 tbsp chipotle paste; 2 tsp smoked paprika; ½ tbsp cocoa powder; ½ tbsp cider vinegar; 800g cooked brown rice; a handful of leaves coriander; 1 avocado, chopped; 6 tbsp yogurt or dairy-free alternative

Instructions

Prep:20minCook:50min

Make the most of storecupboard tins in this easy vegan bean chilli. Serve this comforting one-pot with brown rice, avocado, coriander and dairy-free yogurt for a nourishing dinner

Updated at: Sat, 16 Nov 2024 21:15:59 GMT